Choose low-purine fish like cod, sole, haddock, and perch to lower the risk of gout symptoms. Avoid high-purine fish like anchovies, mackerel, and sardines to reduce gout attacks. Boiling fish can ...

At certain times of the year, various species of fish and shellfish contain poisonous biotoxins, even if well cooked. According to the CDC, it is considered an under-recognized risk for travelers, ...

Health Canada's review, initiated in 2004, of Canadian fish consumption habits and consumption advisories concluded that the risk management approach for mercury in commercial fish required revision.